Place cloves of garlic in food processor and finely chop. Add the basil, 1/4 cup pine nuts and the lemon juice. Process until blended. Add the parmesan cheese and 1/3 cup only of the cream cheese. Pulse in processor until just blended. Transfer the pesto to bowl and set aside. Wash bowl and blade of processor for next step.Drain sun-dried tomatoes well and place in processor and pulse to coarsely chop. Add the tomato paste and continue to process until mixture is nearly smooth. Add 1/3 cup cream cheese and process until well blended. Wash bowl and blade of processor for next step.Place 2 cups cream cheese and butter in bowl of processor (alternatively, place in bowl of stand mixer) and beat together until fluffy. Season with salt and pepper to taste.Spray 6 cup straight sided dish with cooking spray. Line with plastic wrap, extending wrap over edges of dish. Evenly spread 3/4 cup of the cream cheese/butter mixture over bottom of dish. Next, top with half of the sun-dried tomato mixture. Follow this layer with 1/2 cup of pesto mixture. Repeat the layering process with 1/2 cup cream cheese/butter, remaining tomato mixture, 1/2 cup cream cheese mixture, and remaining pesto mixture. Top with remainder of cream cheese/butter mixture. Pull tails of plastic wrap extended over edge of dish up and over top to cover. Chill overnight. (Can be made 3 days ahead)Invert torta onto pretty platter. Peel off plastic wrap. Garnish with toasted pine nuts (to toast pine nuts place in skillet over medium heat and toss until gently browned). Serve with baguette slices.